Description
Spicy and sweet honey harissa salmon quinoa bowls combine Mediterranean flavors with North African heat. Nutritious quinoa and perfectly glazed salmon create a quick, elegant meal that delivers complex tastes in every delightful bite.
Ingredients
Scale
- 4 salmon fillets (about 5 oz or 142 g each, skin removed if desired)
- 2 tbsps harissa paste
- 1 tbsp honey
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced
- ¼ cup fresh parsley or mint, chopped
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 small garlic clove, minced
- Lemon wedges, for serving
- Optional: crumbled feta or avocado slices
Instructions
- Quinoa Preparation: Thoroughly rinse quinoa and combine with liquid in a pot. Bring to a rolling boil, then reduce heat, cover, and simmer until liquid is completely absorbed. Gently fluff with a fork and set aside to cool slightly.
- Salmon Glaze Creation: Whisk harissa paste, honey, olive oil, garlic powder, salt, and pepper in a mixing bowl until smooth and well-integrated.
- Salmon Roasting: Heat oven to 400F (200C). Arrange salmon fillets on a prepared baking sheet, generously coating each piece with the prepared glaze. Roast for 12-15 minutes, ensuring fish becomes perfectly tender and easily flakes. Optional: Activate broiler for a final 1-2 minutes to achieve a caramelized exterior.
- Yogurt Sauce Crafting: Combine Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper. Blend until achieving a creamy, well-seasoned consistency.
- Bowl Assembly: Layer quinoa as a foundation in serving bowls. Carefully position glazed salmon fillet on top. Artfully arrange vegetables and fresh herbs. Drizzle with yogurt sauce, garnish with lemon wedges, and optionally add feta or sliced avocado for extra richness.
Notes
- Rinse thoroughly to remove bitter coating and ensure fluffy texture. Use a 2:1 liquid-to-quinoa ratio for perfect consistency.
- Brush harissa-honey mixture generously but evenly, preventing burned edges. Reserve some glaze for post-cooking drizzling.
- Check internal temperature reaches 145°F. Avoid overcooking by monitoring closely – salmon continues cooking after removing from heat.
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for vegan version. Use tamari instead of regular soy sauce for gluten-free adaptation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg